Chef Silvena Rowe, born from a Turkish father and Bulgarian mother, lived about three decades of her life in London. She now resides in Dubai and is at the helm of the Kitchens in Jumeirah Golf Estates. Silvena grew in a family with big appetites, where everyone cooked, and the most beautiful soul foods, especially those on her father’s sidefrom his Ottoman heritage.

The phenomenon Silvena Rowe, chef, TV personality and author is a blend of many different ingredients. Born in Bulgaria on the Turkish border, her father&rsquo;s romantic, bohemian approach to life and cooking was a seed that planted itself firmly in her soul. Silvena&rsquo;s journey back to her Eastern Mediterranean roots to explore the gastronomy of the Ottoman empire was the inspiration for her best-selling book &ldquo;Purple Citrus and Sweet Perfume&rdquo;. 
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Silvena became a chef to the rich &amp; famous and A-list stars. Throughout her career, Chef Silvena has cooked for many members of royal families as well. She was the food writer for the Guardian for four years, she is the author of 6 best selling cookery books and has graced TV screens in numerous prime time television cooking shows, where she can be seen as celebrity chef and judge.

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Silvena opened her restaurant Quince, in the fashionable May Fair hotel in Mayfair in London. She was also the consultant for Raika restaurant in the centre of Istanbul. Since 2013 Silvena resides in Dubai and is now running the Nassau and Botanica, both located at Jumeirah Golf Estates. She also&nbsp;runs Indian Kitchen by Silvena Rowe. The authority on modern Eastern Mediterranean cooking, Silvena&rsquo;s approach is bold, fragrant, sensual and above all, delicious. Her food is distinctive for its organic, clean, non-processed and very healthy ways.

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What makes you happy when preparing the food?

SR: For me making food is about expression, I am at my most generous. I believe in giving rather than receiving, so giving, aka making beautiful, nourishing, wholesome delicious food above all is what make me elated.

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What is your signature dish? 

SR: Sweets: always is the cheesecake - Silvena&rsquo;s velvet cheesecake, like no other velvety, voluptuous, seductive, luxurious, light and delicate.

Savory: 48h slow cooke, pulled Ottoman style lamb, melt in the mouth, the taste of 1001 Arabian nights, the taste of the Orient, alluring, delicious, exotic.

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What inspires you when creating the menu? 

SR: I am always inspired by my very rich heritage, my Ottoman roots, tangled with Slavic influences. Than, of course, there is Dubai, a constant source of inspiration. I was the fist major advocate of the organic food movement over here and work closely with most organic farms in the region. There are so many gorgeous organic UAE grown produce, and of course the local fish which is very different and truly delicious!

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You are very strong advocate of Vegan lifestyle and you are incorporating Superfoods in the diet. Tell us more about the advantages of it. 

SR: I specialize in the area of bio hacking, anti-aging, by eating the right way. My motto is: Living longer &amp; younger. I want us all to live to an old age, only to keep feeling strong, able, excited, full of energy and zest. And it is happening.

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What is the most important thing to remember when it all goes wrong (in the kitchen)? 

SR: Start again.

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Who do you trust the most (in the kitchen)? 

SR: That is a difficult question. We are a team, but ultimately, I always look into everything, every little thing, so I trust my team, but mostly I trust myself.

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You have recently created a new Indian Kitchen 138 139 takeaway&nbsp;menu at Jumeirah Golf Estates.&nbsp;So, what is on the menu? 

SR: This is a truly delicious, suited to the Western pallets Indian kitchen, we will be opening very soon a new place, a terrace, called Kustur, with the same delicious cuisine.

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You are always very busy. Please tell us about your upcoming projects. 

SR: We have just opened, Tap &amp; Grill in our tennis academy. Soon we will have a new sushi experience. Then there is the n&eacute;e terrace opening with Indian kitchen. I also have a brand new &ldquo;Ottoman whispers&rdquo; afternoon tea, like no other in Park Hyatt in Dubai creek, filming new series of MasterChef, and beginning a brand new and very exciting project with Spinneys - UAE.

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Who is the biggest fan of your cooking? 

SR: My family! They just love everything and I love spoiling them back.

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What is your favorite dish in general? 

SR:&nbsp;I love vegetables and greens, but my favorite is stuffed vine leaves.

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Do you cook at home? 

SR: Yes, even just for myself. I love making food!

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One thing you always have in the fridge? 

SR: Used to be and still is fresh tomatoes, eggs, greens and yogurt, but now I always have my home made granola (yes, I keep that in the fridge), home made pistachio butter and home made almond butter.

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A dish that reminds you on your childhood home? 

SR: Koftas, stuffed vine leaves, baklava.

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The city you love the most? 

SR: Damascus and Istanbul equally.&nbsp;

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Your perfect holiday is? 

SR: I follow the desires of my appetites and I travel for the best food experiences, so food is always my best holiday. Local but different to what I know, foods, markets that are again, so steeped back in time, like the once you can still find in Istanbul.

An Interview with Chef Silvena Rowe

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